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Spread cooke crumbs on bottom of a 13x9 cake pan. Melt chocolate in butter and cool. Stir in powdered sugar, chopped pecans, vanilla and water. Fold in egg whites. Spread the mix on top of the cookie crumbs. Freeze for 2 hours. Soften 1/2 gallon butter pecan ice cream and spread on top. Refreeze and cut into sqaures to serve.
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